Thierry Alix
Sens et Bund, Shanghai
taped at La Samanna Resort, St. Martin
Executive chef Thierry Alix was inspired by his world travels when creating his innovative cuisine at La Samanna. Alix’ cooking is based in traditional French cuisine that has been accented with native Caribbean and Creole spices.
Before working at La Samanna, Alix served as executive chef at The Plantation Club, an exclusive resort in Seychelles, and as executive chef at the prestigious Camino Real in Mexico. He began his career in Normandy, France, as an apprentice. Alix received his degree from Hotel de Cheval Blanc in Vire, France.
World travels have continued to inform his style. In 2000 he joined the team at JLP Holding (Jacques et Laurent Pourcel). In 2005 he moved on to Sens et Bund in Shanghai.
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